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Establishment NameGRID COFFEE Inspection Date12/17/2024 Establishment Address3380 S BRISTOL ST SANTA ANA CA 92704 Permit NumberSR155370 Iterative - Violationscurb or base mounted equipment, e.g., storage cabinet, display refrigerators, etc. All floor sinks must be at least half-exposed under the curb mounted equipment, or be in line with the front face of elevated freestanding equipment, and located within 15 feet of the condensate producing equipment. Drain lines must be at least six (6) inches off the floor and 1/2 inch away from walls and not cross any aisle, traffic area or door opening. Provide easily removable (without the use of tools) safety grates on exposed floor sinks. EQUIPMENT SPECIFICATIONS: o All new and replacement food-related or utensil-related equipment shall be certified or classified for SANITATION by an American National Standards Institute (ANSI) accredited certification program. Example of these accredited programs include NSF, UL, Intertek ETL, CSA etc. o All new and replacement electrical appliances shall meet applicable Underwriters Laboratories (UL) standards for electrical equipment as determined by an ANSI accredited certification program. EQUIPMENT INSTALLATION: o All equipment, including shelving, must be supported by six (6) inch high easily cleanable legs, commercial casters, or completely sealed in position on a four (4) inch high continuously coved base or concrete curb. Cooking equipment must be spaced six (6) inches apart and from adjacent walls, or flashed together and to the walls, or, the cooking equipment must be equipped with commercial casters and quick disconnect gas lines. o Food-contact equipment that cannot be broken down for easy cleaning in the utensil sink, must be provided with clean-in-place facilities. The minimum requirements for clean-in-place facilities are: • Hot (minimum 120 °F) and cold water dispensed from a mixing faucet. • Food grade hoses. Hoses must have an approved backflow prevention device. • The wastewater must be drained by indirect connection to an approved sewer line. (i.e., trench drain). WATER HEATER o Provide a water heater with a minimum energy input of 11.5 KW simultaneously wired. o Install the water heater on a four (4) inch high, coved platform or curb, or on at least six (6) inch high, smooth, easily cleanable legs. FACILITY ENCLOSURE: o All food display, preparation and storage must occur within a fully enclosed food facility or approved food compartment. Enclosed food facilities must be constructed and maintained to prevent the intrusion of vermin, such as flies and rodents. When fully enclosed, no gaps exist greater than 1/4 inch. Doors to the exterior must be self-closing. AIR CURTAINS o Delivery doors shall be equipped with a door-activated air curtain device that delivers an air velocity of at least 750 feet per minute, measured three (3) feet above the floor. The curtain of air shall cover the entire width of the door. For delivery doors that are wider than four (4) feet, the air curtain must produce an air velocity of at least 1600 feet per minute, as measured three (3) feet above the floor. o Air curtains are not to be used in lieu of facility enclosure. EMPLOYEE LOCKERS: o Lockers must be installed on six (6) inch high, easily cleanable legs, cantilevered off the wall, or on a minimum four (4) inch high continuously coved curb or platform. L-angle legs are not acceptable. Within the designated area, you must provide one locker (12" wide x 12" deep x 12" high minimum) per employee on each shift. STORAGE SHELVING: o Provide a minimum of 32 linear feet of shelving, or the equivalent 96 running feet of shelving, for unpackaged food facilities. Provide 16 linear feet minimum, or the equivalent 48 running feet of shelving, for liquor bars. o A shelving unit shall be a minimum 18 inches in depth and three (3) tiers high to count as a linear foot. For example, eight (8) shelving units, each of which is four (4) feet long and three tiers high, would equal 32 linear feet of shelving units. All storage shelving must be accessible with 30 inch aisle clearance. When remote storage is proposed, at least half of the required shelving units shall remain in the kitchen/food service area. RESTROOM REQUIREMENTS: 3380 S Bristol St 1/8/2025